I was recently asked whether it was possible to ferment fresh herbs and the answer is a resounding yes. The following is just a general guide of how to ferment herbs. This could be one herb or a variety. If you want a specific recipe, this is my fermented chimichurri. […]
Other Recipes
Ferments off the beaten path, non-fermented recipes, syrups, and more
“It’s Apple Thyme!” Lox (Salt Cured Salmon)
This recipe can be used to make gravlax – salt cured lox – with a rich and autumny flavor. It will keep for several days. Or, you can take the extra step of cold smoking it, to produce nova lox, which will have a nuanced smokey flavor and will add a few more […]
Curtido (El Salvadoran Fermented “Kraut”)
Curtido originates from El Salvador and is standard on the national delicacy, pupusas. It is often sold or available as a street condiment in a vinegar pickled form, similar to how we would use chow chow. My version is more akin to true fermented sauerkraut, consisting mainly of shredded cabbage […]